International Journal of Food Science

and Technology (IJFST)

Vol. 6, Issue 3, Jun 2016, 5-16
TJPRC Pvt. Ltd.

PEACH JUICE AND POMACE POWDER; NUTRITIVE VALUE AND

USE OF POMACE POWDER IN BISCUITS
SANGEETA SINGH & KALPANA KULSHRESTHA
Department of Foods and Nutrition, College of Home Science, GBPUAT, Pantnagar
ABSTRACT
Peaches are well known for higher content of carotenoids (provitamin A), and phenolic compounds.
Experiments were conducted to evaluate the nutrient content of peach juice and powder made from the residue
and it was found to be 82.23 per cent and 17.066 per cent moisture in juice and powder, the ash content was
found 1.65 per cent and 2.07 per cent respectively, crude protein was 1.87 per cent and 1.184 per cent respectively,
per cent ether extract was found to be 0.183 per cent and crude fiber is 2.27 per cent of peach powder.
The average total soluble content of peach juice was estimated to be 23.33 0Brix. The vitamin C content was
estimated to be 15.44 mg per 100 gm in peach pomace powder, - Carotene content was found to be 445 and 450 g per
100gm in juice and powder. The DPPH activity was found to be 82.03 per cent in juice and to be 81.05 per cent peach

Iron 2.51 mg per 100gm and Phosphorus 36.33 mg per 100gm in peach powder. From peach powder the development of
baked product (biscuits) was also carried out. Six trials were done to develop the standard recipe of biscuit. With regular
practice on biscuits preparation the dimensions (width, diameter and weight) were found to be constant. In the
preparation of biscuits 15 per cent peach powder was incorporated which contained 4.99 mg Ca, 0.3765 mg Fe and 5.44
mg P. Sensory evaluation of control and Peach biscuits was done by using paired comparison test. Out of 30 panelists
29 like the peach pomace biscuits and one like the control one. Paired comparison test was followed by paired t-test, the

Original Article

pomace powder. The estimation of minerals was also carried out. Calcium was calculated to be 33.33 mg per 100 gm,

value was estimated to betcal =2.405. So, we can say that the null hypothesis that is acceptability of the two sample were
equal was rejected because the value was not in a range of -1.83 to +1.83 and the alternate hypothesis was accepted that
is acceptability of peach pomace biscuits was more than control one.
KEYWORDS: Peach, Juice, Pomace, Pomace Powder, Nutritive Value, Sensory Evaluation

Received: Mar 20, 2016; Accepted: May 12, 2016; Published: May 25, 2016; Paper Id.: IJFSTJUN20162

INTRODUCTION
Peach fruit has been demonstrated to contain vitamin A, vitamin B1, vitamin B2, and niacin. Peaches also
contain the minerals calcium, phosphorus, iron, and potassium. It contains higher quantity of ascorbic acid
(vitamin C). In recent years, as increased public concern about health, the fruit nutritional value is an important
parameter which ascribes fruit quality precisely. Peaches are well known for higher content of carotenoids
(pro-vitamin

A),

and

phenolic

compounds

which

are

sources

wise

peachy

in

antioxidants

(Tomas et al., 2001; Byrne, 2002). It is believed that antioxidants are important health considerations in
maintaining healthy bodies. Increased contents of antioxidants in nutrition have also been reported to be assistive
in scaling down cardiac risks (Verlangierietal., 1985), humans body blood pressure (Ascherioetal., 1992) and
lethal occurrence of cancer (Willet, 1994).

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Sangeeta Singh & Kalpana Kulshrestha

At the same time fruits having increased levels of antioxidants resultantly show increased storability with
decreased concentration of phenols (browning). Peach fruit kernel is used to regulate blood circulation and beneficial use
during chronic constipation (Hou and Jin, 2005).
Peaches become available in early summer to the market and fill market with its fresh and pleasing arrival and
that is why it becomes profitably (commercial) a significant stone fruit crop. But less attention has been paid to the
production of peach fruit crop, chiefly because of its perishability and short postharvest life during storage. It has been
estimated that there are about 17-40% losses in horticultural crops (Rind, 2003).
These losses start right from the harvest and result in great losses in terms of not only quantity but quality as well. Main
reasons in post-harvest deterioration of fruits quality and vegetables are preharvest cultural measurements like improper selection of
rootstocks and scions, un improved production practices, injudicious use of fertilizer, pests and diseases management, lack of skill for
harvesting of crop at proper stage, and postharvest storage problems suchlike non removal of field heat, negligence regarding
management of hygienic problems, improper promotional materials (packaging) and grading of fruits, poor transport conditions,
storage and marketing approaches (Kader, 2002).
The present study was carried out to evaluate the nutritional value of Peach Juice and Peach pomace powder
(Prunuspersica) and utilization of peach pomace in biscuits as nutritional supplements.

MATERIALS AND METHODS

Preparation of Peach Juice and Peach Pomace Powder
Fresh yellowish red colour peaches from local market were thoroughly washed under stream of continuous
flowing tap water so as to remove the adhering soil and other extraneous matters. Peaches are peeled manually with a sharp
stainless steel hand peeler. They were vertically cut into small pieces and kept in KMS sol. for 15min. in order to prevent
browning. Then the pieces are passed through an electrically operated Juicer.
The whole lot was Pasteurized to 950C. Then we added the preservative KMS @ 350ppm. Hot filling of juice in
the glass bottles and capping was done. Then heat processing is done at 121 0 C for 20 minutes, then finally cooling and
storage at refrigerated temperature was done. Two products were obtained, the first was Juice and the second was Pomace.
From pomace the powder was prepared by drying it in 50oC for 17-18 hrs, ground to powder properly in an electrically
operated grinder and then sealed and kept it in dry place to prevent it from moisture gain.
Nutritional Composition
This includes the determination of the percentages of moisture, total solids, total ash, crude protein, and crude fat
and crude fiber as per AOAC (1995) procedure. Vitamin C determination was done as per the method described in AOAC
(1995), the -carotene content of sample was estimated by Goodwin (1995). Calcium determination was done as per the
method described in AOAC (1995). Iron determination was done calorimetrically by Wongs method as quoted by Ranganna
(1986). Estimation of phosphorus was done by the method given by Fiske and Subbarow (1925). Antioxidant activity was
determined by DPPH radical described by Williams et al., (1995).
Development of Standard Recipe
The biscuits were prepared according to the recipe given by Thangam E. Philip (1965) with slight modifications.
Firstly the standardization of the recipe for control was made followed by the 15% incorporation with peach powder.
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Peach Juice and Pomace Powder; Nutritive Value and Use of Pomace Powder in Biscuits

The basic recipe for biscuit is given below:

Biscuits Raw Materials
White flour

100g

Sugar

45g

Butter

85g

Milk

1/3 cup

Common salt

teaspoon

Baking powder

1 and teaspoon

Vanilla

0.2 ml

Method
Sugar and fat were creamed in a mixer. To this, a well-mixed blend of white flour, common salt and baking
powder were added along with milk containing vanilla essence and the contents were mixed further for 2 minutes to make
dough using a wooden rolling pin, the dough was sheeted on a specially fabricated aluminium platform to a uniform
thickness. Circular biscuits were cut and baked for 10 minutes at 150 C in a baking oven.
Optimization of the Basic Recipe
Optimization of the basic recipe was done for control as well as for 15% incorporation with respect to peach
powder used in the preparation of dough. Biscuits were evaluated for sensory characteristics using paired comparison test.
Sensory evaluation was done by a panel consisting of 30 members from the Department of Foods and Nutrition. We used
the Paired comparison test and Paired t- test as given by E. Larmond (1985),

RESULTS
Outcome of the various experiments conducted during the course of study is presented below
Nutritional Composition
This includes analysis of the samples for moisture, crude protein, crude fat, crude fiber, total ash and total
soluble solids. The results have been presented in Table 1 and 2.
Moisture and T.S.S
The average moisture content was 82.33% and 17.066% recorded in the Peach juice and Peach pomace powder
respectively and average Total soluble solids in Peach juice was recorded to be 23.33 0Brix. Almost similar observations
had been recorded by several workers like (Parmar and Kaushal, 1982) reported slightly less moisture content of 79-81% in
Peach juice and 10-15% moisture in Peach powder, (Campbell et al, 2010) reported slightly more moisture content of
87.9% in Peach juice,(Paganet al,2001) recorded less moisture content of 7% in Peach pomace powder and
(Bhakshi and Masoodi,2009) has recorded 11.6 0Brix T.S.S which was quite low in Peach juice.

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Sangeeta Singh & Kalpana Kulshrestha

Total Ash
The total ash which consists of inorganic constituent is the residue that remains after the organic matter has been
burnt away. The data presented in Table 1 and 2 shows that the total ash content was 1.65% in Peach juice and 2.07% in
Peach powder. (Parmar and Kaushal, 1982) found ash content of 1.63% in Peach juice that was slightly less and
(Paganet al, 2001) recorded slightly high ash content of 3% in Peach pomace powder.
Crude Protein
The crude protein was found to be 1.87 % in Peach juice and 1.184% in Peach powder
(Parmar and Kaushal, 1982) found 2% protein in Peach juice that was slightly more.
Crude Fat
The average crude fat content was found 0.183% in Peach pomace powder. Almost similar observation has been
recorded by (Ashraf, et al 2011) reported slightly more crude fat content of 0.232%.
Crude Fiber
The average crude fiber content was found to be 2.27% in Peach pomace powder. Almost similar observation has
been recorded by (Ashraf, et al 2011) reported slightly less crude fiber content of 1.994%.
Table 1: Nutritive Value of Peach Juice
Product Name
Peach Juice
Mean
S.D

Moisture
(%)
82.2
82.3
82.2
82.233
0.577

Total Ash
(%)
1.620
1.712
1.619
1.650
0.519

Crude Protein
(%)
1.875
1.875
1.865
1.871
0.005

T.S.S(0Brix)
23
24
23
23.33
0.577

Table 2: Nutritive Value of Peach Pomace Powder

Product Name
Peach Powder
Mean
S.D

Moisture
(%)
17.00
17.20
17.00
17.066
0.115

Total Ash
(%)
2.14
2.06
2.02
2.0733
0.061

Crude Protein
(%)
1.182
1.184
1.185
1.184
0.001

Crude Fat
(%)
0.1499
0.1997
0.1997
0.1831
0.028

Crude Fiber
(%)
2.32
2.21
2.30
2.27
0.058

Vitamins
Vitamins are organic substances present in small amount in many foods. They are required for carrying out many
vital functions of the body and many of them are involved in the utilization of the major nutrients like proteins, fat and
carbohydrates. Although they are needed in small amounts, they are essential for health and wellbeing of the body.
Ascorbic Acid
It is clear from the data presented in Table 3 that the ascorbic acid content of Peach juice was found to be 10.55 mg/100 gm
and later on decreased by 12-13% in first three months to 9.62 mg/100gm and again it was decreased by 13% in next three months to
8.356 mg/100g. There was a total loss of around 20% within six month.

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Peach Juice and Pomace Powder; Nutritive Value and Use of Pomace Powder in Biscuits

The ascorbic acid content of Peach pomace powder was found to be 15.44 mg/100 gm and later on decreased by 12-13%
in first three months to 14.02 mg/100gm and again it was decrease by 11% in next three months to 12.366 mg/100g. There was a
total loss of around 19% within six month.
Almost similar observations have been recorded by (Sharma et al, 1994) recorded 13.54 mg/100gm in Peach juice
which was slightly more.
Table 3: Ascorbic Acid Content in Peach Juice and Peach
Pomace Powder at different Intervals of Time
Ascorbic Acid
(mg/100gm) Initial

S. No

Peach Juice
Mean
S.D
Peach Pomace
Powder
Mean
S.D

10.54
10.57
10.54
10.55
0.017
15.44
15.42
15.47
15.445
0.025

Ascorbic Acid
(mg/100gm) After Three
Months
9.61
9.64
9.61
9.62
0.017
14.04
14.02
14.02
14.0266
0.011

Ascorbic Acid
(mg/100gm) After Six
Months
8.355
8.359
8.355
8.356
0.002
12.38
12.36
12.36
12.366
0.011

Figure 1: Vitamin C Content of Peach Juice and Peach Pomace Powder

-Carotene
The -carotene was recorded to be 445 g/100gm in peach juice and 450 g/100gm in Peach powder. The study
done by (Campbell et al, 2010) had recorded -carotene of juice in the range of 290-650 g/100 gm in different varieties of
Peaches.
Table 4: -Carotene Present in Peach
Juice and Peach Pomace Powder
Product Name
For juice
For powder

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g of -Carotene /100 gm
445.00
450.20

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Sangeeta Singh & Kalpana Kulshrestha

Figure 2: -Carotene in g/100gm in Peach Juice and Peach Pomace Powder

Minerals
Minerals catalyzes for many biological reactions within the human body, they are necessary for transmission of
messages through the nervous system, digestion, &metabolism or utilization of all nutrients in foods. Vitamins cannot be
properly assimilated without the correct balance of minerals.
Calcium Estimation
Calcium content of Peach pomace powder had analyzed and the data has been presented in Table 4.5. The average
calcium content was recorded 33.33mg/100gm. (Parmar and Kaushal, 1982) found Calcium content of 39mg/100gm which
was high.
Iron Estimation
The data presented in Table 4.5 shows that the Iron content in Peach pomace powder was 2.512 mg/100 g. almost
similar observations have been recorded by (Ashraf, et al 2011) reported the iron content of 1.35mg/100gm which was
slightly lower.
Phosphorus Estimation
The data presented in Table 4.5 revealed that the Phosphorus content in peach pomace powder was estimated to
be 36.33mg/100gm almost similar observations have been recorded by (Ashraf, et al, 2011) reported the phosphorus
content of 35mg/100gm which was slightly less.
Table 5: Minerals Content in Peach Pomace Powder
Product Name
Peach Powder
Mean
S.D

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Calcium in mg
per 100gm
32
32
36
33.33
2.309

Iron in mg
per 100gm
2.510
2.510
2.517
2.512
0.004

Phosphorus in
mg per 100gm
35.00
35.00
39.00
36.33
2.309

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Peach Juice and Pomace Powder; Nutritive Value and Use of Pomace Powder in Biscuits

11

Figure 3: Calcium, Iron and Phosphorus Content of Peach Pomace Powder

Antioxidant Activity
Antioxidants are compounds that inhibit or delay the oxidation of other molecules by inhibiting the initiation or
propagation of oxidizing chain reactions (Klein, 2000).
The Food and Nutrition Board of the National Academy of Science defined a dietary antioxidant as a substance in
foods that significantly decreases the adverse effects of reactive oxygen species, reactive nitrogen species, or both on
normal physiological function in humans. Natural phenolic antioxidants can scavenge reactive oxygen and nitrogen species
(RONS) thereby preventing the onset of oxidative diseases in the body.
The total antioxidant activity of plant foods is the result of individual activities of each of the antioxidants
compounds such as vitamin C, tocopherols, carotenoids and phenolic compounds (Javanmardiet al., 2003 and Pizzaleet al.,
2002).
Peaches are well documented for higher content of ascorbic acid, carotenoids (provitamin A), and phenolic
compounds which are believed to serve as antioxidants (Barberanet al., 2001; Byrne, 2002).
Vitamin C in humans must be ingested for survival. Vitamin C is an electron donor, and this property accounts for
all its known functions. As an electron donor, vitamin C is a potent water-soluble antioxidant in humans. Human diseases
such as atherosclerosis and cancer might occur in part from oxidant damage to tissues (Padayattyet al., 2003).
Beta carotene has potential antioxidant biological properties due to its chemical structure and interaction with
biological membranes (Riccioni, 2009). There are several dozen carotenoids in the foods that we eat, and most of these
carotenoids have antioxidant activity. Numerous epidemiological studies have suggested an inverse relationship between
intake of beta carotene, fruits and vegetables, particularly raw fruits and vegetables and dark green, leafy and cruciferous
vegetables, and the risk of oesophageal adenocarcinoma and Barrett's oesophagus (Kubo et al., 2010).
DPPH Scavenging Activity
DPPH assay is widely used for the evaluation of antioxidant activity of biological samples. The working principle
of this assay is based on discoloration of DPPH free radical upon reacting with hydrogen donating species i.e., antioxidants
present in plant extracts (Krishnaiah et al., 2011). The principle for the reduction of 1, 1- diphenyl-2-picryl hydrazyl

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Sangeeta Singh & Kalpana Kulshrestha

(DPPH) free radical is that, the antioxidant reacts with stable free radical, DPPH and converts it to 1, 1-diphenyl2-picryl
hydrazine.
The data on DPPH activity of Peach juice and Peach pomace powder has presented in Table 6.
The data clearly shows that the DPPH activity of Peach juice was 82.03% in first month then it increased to 86.11% and
89.99% in 3rd and 6th month, overall 9.7% increase in DPPH activity had been recorded. The DPPH of Peach pomace powder was
recorded to be 81.05% in first month and it also increased to 85.09% and 89.01% in 3rd and 6th month, overall 7.9% increase in
DPPH activity had been recorded wit in six month in Peach pomace powder.
Almost similar observation had been recorded by Ashraf, et al 2011who reported 86.05% DPPH activity in Peach juice
and (Tsantili et al., 2010) had also recorded the nearly same DPPH activity 86.01% in Peach pomace powder.
Table 6: DPPH Activity at different Intervals of Time
Product Name
Juice
Powder

DPPH Activity
(%) Initially
82.03
81.05

DPPH Activity (%)

After Three Months
86.11
85.09

DPPH Activity (%)

After Six Months
89.99
89.01

Figure 4: DPPH Activity of Peach Juice and Peach Pomace Powder Initially

Figure 5: DPPH Activity of Peach Juice and Peach Pomace Powder after Three Months

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Peach Juice and Pomace Powder; Nutritive Value and Use of Pomace Powder in Biscuits

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Figure 6: DPPH Activity of Peach Juice and Peach Pomace Powder after Six Months
Development of Standard Recipe
The regular practice of biscuit preparation was carried out many times and from the measurement of its physical
dimensions it is very clear that with regular practice and experience the dimensions (width, diameter $ weight) of biscuits were
coming uniform after practicing. Initially the deviations observed in dimension were very wide for example diameter varied from 4.2
cm to 4.5 cm while with regular practice the diameter was constant that was 4.7 cm. So, these trials were done to develop standard
recipe of biscuits. As it can be seen in table no. 4.7 the number of different trials has been done to develop a standard recipe for
Biscuits.
Table 7: Dimensions of Biscuits
First Trial
S. No
1
2
3
4
5
6
Second Trial
S. No
1
2
3
4
5
6
Third Trial
S. No
1
2
3

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Diameter(cm)
4.2
4.4
4.5
4.5
4.3
4.5

Width(cm)
0.7
0.6
0.6
0.6
0.6
0.5

Weight(gm)
5.010
6.040
6.468
5.645
5.872
4.375

Diameter(cm)
4.4
4.4
4.4
4.4
4.4
4.4

Width(cm)
0.5
0.4
0.4
0.5
0.5
0.4

Weight(gm)
4.947
3.697
3.738
5.627
5.512
4.908

Diameter(cm)
4.5
4.7
4.7

Width(cm)
0.7
0.7
0.8

Weight(gm)
9.341
8.529
9.739

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Sangeeta Singh & Kalpana Kulshrestha

4
5
6
Fourth Trial
S. No
1
2
3
4
5
6
Fifth Trial
S. No
1
2
3
4
5
6
Sixth Trial
S. No
1
2
3
4
5
6

Table 7: Contd.,
4.6
0.7
4.7
0.8
4.8
0.7

7.020
9.952
8.960

Diameter(cm)
4.6
4.6
4.7
4.7
4.7
4.7

Width(cm)
0.6
0.8
0.7
0.7
0.8
0.7

Weight(gm)
9.991
10.363
9.243
10.711
10.399
8.265

Diameter(cm)
4.7
4.7
4.6
4.7
4.7
4.7

Width(cm)
0.7
0.7
0.7
0.7
0.6
0.6

Weight(gm)
9.477
9.075
8.032
9.457
7.895
7.320

Diameter(cm)
4.7
4.8
4.7
4.7
4.7
4.7

Width(cm)
0.7
0.7
0.7
0.8
0.8
0.8

Weight(gm)
9.888
9.599
9.232
9.859
9.860
9.854

Sensory Evaluation by Paired Comparison Test

The Paired Comparison test wants to determine whether two products differ in a specified attribute, such as
sweetness, crispness, yellowness, etc.
Two differently coded samples are presented to each panelist simultaneously and the panelists task is to choose
the one that is perceived as higher or more intense in the specified sensory attribute. The paired comparison implicates the
forced choice and therefore the judges must give an answer in any case.
The two samples, 112 and 121, are presented in two possible serving sequences (112 and 121). These sequences
must be randomized across panelists with each sequence appearing an equal number of times.
The use of 30 assessors is recommended to test for difference.
The Paired Comparison test is also used inpreference testsin which the judges task is to choose which of two
samples is more appealing or more acceptable on a sensory dimension.
We have taken the sample of 30 people and from the below graph we can see that out of 30 panelist 29 like the
appearance, odour, texture, taste and touch of Peach pomace Biscuits and 1 panelist like the control Biscuits. The results of
Paired Comparison test was clearly shown in figure7.

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Peach Juice and Pomace Powder; Nutritive Value and Use of Pomace Powder in Biscuits

15

Figure 7: Graph Showing the Values of Paired Comparison Test

Figure 8: Peach Biscuit on Left Side and Control on Right Side

Figure 9: Peach Powder Obtained from Peach Pomace and Peach Juice
Paired t- Test
A paired t-test measures whether means from a within-subjects test group vary over 2 test conditions. The paired
t-test is commonly used to compare a sample groups scores before and after an intervention (Altman DG, 1991).
From the table no 4.8, we calculated tcal = 2.405 so, it is clear that first assumption is rejected (HO) and second is
accepted (H1). So, Peach Biscuits are more acceptable than control one.

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Sangeeta Singh & Kalpana Kulshrestha

Table 8: Estimated value of tcal

Parameters

Control(xi)

Peach (yi)

di(xi-yi)

di2

Appearance

29

28

784

Odour
Texture
Taste
Touch

1
1
1
1

29
29
29
29

28
28
28
28

784
784
784
784

S2

tcal

4.667

112.64

2.405

Experiments were conducted to evaluate the nutrient content of juice and powder and it was found to be
82.23% and 17.066% moisture in juice and powder, the ash content was found 1.65% and 2.07% respectively, crude
protein was 1.87% and 1.184% respectively, % ether extract was found to be 0.183% and crude fiber is 2.27 % of
peach powder. The vitamin C content was initially estimated to be 10.55 mg /100gm in peach juice, - Carotene content
was found to be 445 and 450 g/100gm in Juice and Powder. The DPPH activity was initially found to be 82.03% Juice. as
initially estimated to be 15.44 mg/100 gm in peach pomace powder The DPPH activity was initially found to be 81.05%
Peach pomace. The estimation of minerals was also carried out. Calcium was calculated to be 33.33 mg/100 gm, Iron 2.51
mg/100gm and Phosphorus 36.33 mg/100gm in peach powder. In the preparation of biscuits 15% peach powder was
incorporated so it was found 4.99 mg Ca, 0.3765 mg Fe and 5.44 mg P was present in 15 gm peach powder. The total
10.806 mg/15 gm was present in peach powder.

CONCLUSIONS
From peach powder the development of baked product (biscuits) was also carried out. Six trials were done to
develop the standard recipe of biscuit. With regular practice on biscuits preparation the dimensions (width, diameter $
weight) were found to be constant. Sensory evaluation showed peach pomace biscuits were more acceptable than control
one.
REFERENCES
1.

AOAC. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists. 16th ed. Washington D. C., U. S.
A.

2.

Ascherio. 1994. Dietary iron intake and risk of coronary disease among men. 12: 890-911.

3.

Byrne, D. H., 2002. Peach breeding trends. ActaHortic., 59: 4959.

4.

Philip, E. T. 1965. Modern Cookery for teaching and the trade, vol-2, Bombay, Orient Longmans Limited. 680,789p.

5.

Ranganna, S. 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, second ed. Tata McGraw
Hill Publ. Co., New Delhi. 163p.

6.

Rind, S. Y. M. 2003. National Horticultural Seminar at NARC. PARC News, 23(1). 368.

7.

Toms-Barbern, M. I. Gil, P. Cremin, A. L. Waterhouse, B. Hess-Pierce, and A. A. Kader.2001. HPLC-DAD-ESIMS

analysis of phenolic compounds in nectarines, peaches, and plums, Journal of Agricultural and Food Chemistry, vol. 49, no.
10, pp. 47484760

8.

Larmond, E. 1977. Laboratory Methods for Sensory Evaluation of Food. p. 342.

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